Chestnut Beef Stew

HOWARD L. PUCKETT

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 17%
  • Fat: 6.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 25.4g
  • Carbohydrate: 42.4g
  • Fiber: 5.9g
  • Cholesterol: 62mg
  • Iron: 3.8mg
  • Sodium: 704mg
  • Calcium: 61mg

Ingredients

  • 1 pound lean beef stew meat
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 1/2 cups water
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon dried sage
  • 6 garlic cloves, peeled
  • 2 (10 1/2-ounce) cans beef broth
  • 2 tablespoons cold water
  • 1 tablespoon all-purpose flour
  • 3 cups (1-inch) cubed peeled eggplant
  • 2 cups quartered small red potatoes
  • 1 1/2 cups cooked, shelled, and halved chestnuts (about 1 1/2 pounds in shells)
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes
  • Thyme sprigs (optional)

Preparation

  1. Trim fat from beef. Cut the beef into 1-inch cubes. Combine beef and 3 tablespoons flour in a large zip-top plastic bag. Seal bag, and shake well to coat. Heat oil in a large Dutch oven over medium heat. Add beef, and cook 5 minutes, browning on all sides. Add 1 1/2 cups water and next 6 ingredients (water through broth); bring to a boil. Cover, reduce heat to low, and simmer 1 hour.
  2. Combine cold water and 1 tablespoon flour in a small bowl; stir well. Add flour mixture, eggplant, potatoes, chestnuts, and tomatoes to beef mixture; bring to a boil. Cover; reduce heat to medium-low. Simmer 30 minutes or until vegetables are tender and stew is thick. Garnish with thyme sprigs, if desired.
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